Smoked duck waldorf salad

Combining traditional ingredients with smoked duck and a fruity dressing, this Waldorf salad is seriously big on flavour. If you prefer, substitute chicken for duck, or leave it out altogether for a vegetarian treat.

Cooking Time 15 minutes
Dress Dress
Serves Serves 4


For the salad
  • 2 smoked duck breasts
  • 1/2 celeriac
  • 1 celery stalk
  • 1 apple
  • 10g raisins
  • 30g walnuts
  • Pinch chopped fresh tarragon
For the dressing
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 tablespoons red wine vinegar
  • 4 tablespoons hillfarm cold pressed rapeseed oil
  • 3 tablespoons hazelnut oil
  • 1 teaspoon crème de cassis
  • Sea salt and freshly ground pepper, to season


  1. Grate the celeriac and apple, and dice the celery.
  2. Roughly chop the walnuts and mix in a bowl with the celeriac, celery, apple and raisins.
  3. Dice the duck into generous cubes, and add to the bowl with the chopped tarragon.
  4. Put the mustard and vinegar in a separate bowl, then whisk in the oils.  Add the crème de cassis gradually, checking the sweetness as you go.
  5. Plate up the salad, and pour the dressing on top. Serve with a big helping of watercress.

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